Blogging about what I'm cooking. Not as much deep-fried stuff anymore, but hey, it's a catchy name.

September 2016

While this recipe is fairly simple, it does require over an hour of active time in the kitchen, and almost two hours from start to finish. I'd say it's worth it though, the end result was amazing and everyone in the house enjoyed it.

Caramel Chicken

Ingredients:

2 tablespoons vegetable oil

2½ pounds skin-on, bone-in chicken legs and thighs

Kosher salt

8 garlic cloves, peeled

⅓ cup (packed) light brown sugar

¼ cup (or more) unseasoned rice vinegar

2 slices ¼"-thick slices peeled ginger

1 cup low-sodium chicken broth

¼ cup reduced-sodium soy sauce

2 scallions, thinly sliced

Cooked white rice (for serving)

Directions:

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate.

Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

Sometimes, I see a recipe like this one for "baked" apples made in the pressure cooker and I can't wait to make it. It's from a source I've made several recipes from before, all the ingredients sound great, and we just went apple picking yesterday so we have plenty of apples. As the recipe says, substitutions are actively encouraged, so I made a few. I used apple cider (and a splash of rum) instead of red wine and I used craisins instead of raisins. So of course, they should turn out just about perfectly. Right? Well...not so much. Here's a picture of what they were supposed to look like when the pressure cooker lid was removed:

Picture shamelessly stolen/linked from HipPressureCooking.com

And here's what mine looked like when I opened the pressure cooker:

Luckily, they still tasted amazing and we still devoured them. Amazing enough to post even though the picture isn't quite what I was aiming for. At all.